1 cup flour
1/2 cup shortening (or use butter or margaine)
1/4 tsp salt
1 cup water
Preheat oven to 400 (or 450 depending on which method you choose.)
Spoon flour into measuring cup & add salt.
Bring shortening and water to a boil,
Add dry ingredients all at once while continuing to heat, and beating until mixture leaves the side of the pan and forms a ball that does not separate.
Remove from heat and cool slightly.
Add eggs one at a time and beat
well after each addition.
(Also see alternate method below for following steps.)
Drop by heaping tablespoons 3 inches appart onto ungreased baking sheet.
Bake at 400 for 40-50 minutes.
Cool upside down while still on baking sheet. (Prop the baking sheet up on the corners with jars or cans.)
When cooled, carefully remove from baking sheet with metal spatula.
When ready to serve, cut in half with a sharp knife and fill with prepared whipped cream or pudding mix.
Alternate method from Better Homes & Gardens Cookbook:
Drop by heaping tablespoons 3 inches apart on greased cookie sheet.
Bake at 450 for 15 minutes then turn oven down to 325 and continue to bake for an additional 25 minutes.
Remove from oven; split in half.
Turn oven off; put cream puffs back in oven to dry, about 20 minutes.
Cool on rack.
When ready to serve, fill with prepared whipped cream or vanilla pudding.
Dust with powdered sugar and serve.